Palm Kernel Stearin

Palm kernel stearin is a hard, brittle fat derived from palm kernel oil. It is produced by fractionating palm kernel oil, a process that separates the oil into liquid and solid components based on their melting points. The solid fraction, palm kernel stearin, is rich in saturated fatty acids.

Palm kernel stearin is used as a fat component in confectionery, baked goods, and margarines. Its high melting point and solid structure make it useful for creating a firm texture and snap in products like chocolate coatings and biscuits, and it can also improve the mouthfeel of spreads.

Palm kernel stearin is not considered a food additive and does not have an E-number. It is a source of saturated fat, and the NHS advises that diets high in saturated fat can raise blood cholesterol levels. The Scientific Advisory Committee on Nutrition (SACN) recommends limiting saturated fat intake as part of a balanced diet. Evidence on the specific health impacts of palm kernel stearin at typical dietary intakes is not extensively studied separately from other saturated fats.